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Ingredientes
- 2 tbsp. butter, softened
- 1 c. minced onion
- 1 c. minced parsley
- 1 clove garlic, crushed
- 1 bay leaf, crumbled
- 1 teaspoon dry thyme leaves
- 1 teaspoon dry savory leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- :
- 4 to 5 pound boned breast of veal
- 3 tbsp. butter, melted
- 1 (10 3/4 ounce.) can condensed chicken broth, undiluted
- 3/4 c. dry white wine
Direcciones
- 1. Day before serving, make filling: in large bowl, combine 2 Tbsp. butter, onion, parsley, garlic, bay leaf, thyme, savory, salt and pepper; mix well. Set aside.
- 2. Preheat oven to 375 degrees. Wipe veal with damp paper towels. Trim off excess fat. Spread veal flat on board, skin side down. Spread filling over veal in even layer, 1 inch from edge.
- 3. Starting at shortest side, roll up jelly roll fashion; tie securely with string crosswise at 1 1/2 inch intervals, then tie with string lengthwise around roll.
- 4. Place roulade, seam side down, in 6 qt Dutch oven. Brush with 3 Tbsp. melted butter. Insert meat thermometer in thickest part of meat. Roast, uncovered, for 30 min.
- 5. Remove from oven. Pour chicken broth and wine over veal. Roast, uncovered and basting every 30 min, 1 1/2 to 2 hrs, or possibly till thermometer registers 170 degrees.
- 6. Remove roulade to platter; let cold. Chill, covered, several hrs or possibly overnight. Chill cooking liquid separately.
- 7. Next day: Remove string from roulade. Cut into thin slices. Skim fat from cooking liquid; heat to boiling. Pass warm sauce with cool veal. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 2 servings | |
| Calories 406 | |
| Calories from Fat 270 | 67% |
| Total Fat 30.7g | 38% |
| Saturated Fat 18.39g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 2426mg | 101% |
| Potassium 390mg | 11% |
| Total Carbs 15.21g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.39g | 4% |
| Protein 3.71g | 6% |
